Blackcurrant Christmas Log Cake with Sosa Ingredients
Sosa Ingredients is one of the leading manufacturers of premium ingredients for the gastronomy and pastry industries.
Their texturisers all share the same characteristics indispensable in the world's finest kitchens: flavour neutrality, maximum respect for the flavours in the product to be texturised and maximum efficiency in the texture to be developed.
Discover Sosa Pro Glaze - a glaze easier than ever before.
This easy-to-use product allows you to create glossy mirror glazes that are stable and easy to freeze, with a real taste of fruit, chocolate or nuts. Sosa Pro Glaze is available in 3KG buckets and 700g tubs, to help suit your needs.
Get ready for the festive season by creating this delicious Blackcurrant Christmas Log Cake with a showstopping glossy blackcurrant glaze.
Blackcurrant mousse
Ingredients
- 200g Blackcurrant purée (1)
- 350g Blackcurrant purée (2)
- 120g Sugar
- 100g Sosa Inulin Cold
- 24g Sosa Albuwhip Powder
- 90g Gelatine mass
Method
Melt the gelatine mass and add it to the blackcurrant purée (2). Separately, whip the blackcurrant purée (1) with the Sosa Albuwhip Powder. Add the previously mixed sugar and Sosa Inulin Cold. Continue to whip it, little by little, for 5 more minutes. Mix the two mixtures together with a spatula and use.
Black currant and dessert wine crémeux
Ingredients
- 290g Dessert wine
- 400g Blackcurrant purée
- 120g Deodorised coconut fat
- 10g Sosa Profiber Stab 5
- 6g Sosa Gracila Gel
Method
Weigh the coconut fat and leave it in the fridge. Blend the purée with the dessert wine. Add Sosa Profiber Stab 5, corn starch, sugar and Sosa Gracila Gel using a hand mixer. Boil. Wait for the mixture to cool down to 45 °C. Then, with the aid of a hand mixer, emulsify the mixture with the cold coconut fat. Leave in the fridge covered in plastic wrap at contact.
Intense hazelnut sponge
Ingredients
- 210g Egg white
- 100g Sugar (1)
- 360g Hazelnut flour
- 600g Whole eggs
- 100g Sugar (2)
- 2g Salt
- 80g Pastry flour
- 80g Roasted hazelnut paste
Method
Whip the egg whites with the sugar. Separately, mix all the other ingredients except for the flours. Mix and sieve the flours. Carefully add them to the second mixture and, finally, gradually add the meringue. Bake for 15 minutes at 170 °C.
Whipped vanilla ganache
Ingredients
- 240g 35% fat cream (1)
- 200g 33% white chocolate
- 12g Gelatine mass
- 300g 35% fat cream (2)
- 2g Madagascar vanilla
Method
Heat the cream and pour it over the white chocolate, the seeds from two vanilla pods, and the gelatine mass. Blend. Leave to rest overnight and, the following day, whip the cream and fold in the ganache with the aid of a spatula.
Concentrated base glaze
Ingredients
- 70g Sosa Pro Glaze
- 335g Water
- 350g Sugar
- 245g Sosa Liquid Glucose 40DE
Method
Mix all the ingredients and heat to 100 °C. Leave it to cool to 40 °C and use.
Indirect blackcurrant glaze
Ingredients
- 1000g Concentrated base glaze
- 150g Blackcurrant purée
- 5g Acid solution
Method
Mix all the ingredients, unheated. Then heat to 85 °C, cool to 40 ºC, and use.
Neutral glaze
Ingredients
- 1000g Concentrated base glaze
- 100g Water
- 5g Acid solution
Method
Mix all the ingredients, unheated. Then heat to 85 °C, cool to 40 ºC, and use.
Assembly (for 500G)
Ingredients
- 80g Blackcurrant mousse
- 150g Blackcurrant and dessert wine crémeux
- 80g Intense hazelnut sponge
- 75g Whipped vanilla ganache
- 25g Indirect blackcurrant glaze
- 15g Neutral glaze
Method
Pour the blackcurrant mousse into the main mould and insert the frozen crémeux into it. Add a little more mousse, and round it off with a layer of sponge, pre-cut to the size of the mould. Blast chill it and then demould it. Whip the ganache, and adorn one side of the log cake with it. Leave to freeze. Spray the neutral glaze onto the part with the ganache. Glaze the rest of the log cake with the blackcurrant glaze, using a piping bag. Leave the log cake to finish defrosting in the fridge.
